Foie-Dipped Peanut Crusted Apples

These delicious foie-dipped apples are the adult alternative to caramel apples.

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Foie-Dipped Peanut Crusted Apples

These delicious foie-dipped apples are the adult alternative to caramel apples.

Ingredients

• 6 oz prepared foie gras torchon (cured foie gras)
• 1 Tbsp heavy cream
• 1 cup dry roasted salted peanuts (blended in food processor)
• 1 Tbsp white granulated sugar
• 1 lemon
• 1 qt ice water
• 4 large Honeycrisp apples
• 20 toothpicks (for serving)

Instructions 

• Preheat oven to 350F.
• Cut foie torchon into 1” cubes.
• Place on a piece of parchment paper on a sheet pan and put in oven for 2 minutes.
• The idea here is to gently warm the foie gras, not melt it.
• Place warmed foie gras in a food processor or blend with an immersion blender.
• Incorporate the heavy cream to lighten the consistency of the foie and continue to blend until emulsified.
• Remove all the foie gras and place into a small bowl.
• Lightly process the dry roasted peanuts until they are finely diced.
• Mix the peanuts with 1 tsp of white granulated sugar and set aside in a small bowl.
• Peel one of the apples and use a melon-baller to remove roughly 8 spheres from the exterior of the first apple.
• Place each apple sphere in a bowl of ice water with the juice of one lemon.
• Repeat melon-balling process with the remaining three apples.
• Drain the apple spheres one at a time on a paper towel, removing any extra moisture from the outside of the apple sphere.
• Place toothpick through the center of each apple sphere.
• Carefully dip the apples in the foie gras mixture until covered.
• Dust the exterior of each foie-dipped apple in the peanut mixture.
• Place dipped apples onto a piece of parchment paper on a plate.
• Reserve apples in the fridge until ready to serve.

Notes

The foie-dipped apples can be made in advance and stored in the fridge for a few hours before serving.
You can experiment with curing your own Grade A fresh foie gras at home to make a torchon. You can also save time and buy a smaller amount of prepared foie gras torchon.